Athenian Almond Cake Recipe




 Butter1 Cup (16 tbs), softened (2 Sticks)
 Sugar1⁄2 Cup (8 tbs)
 Farina1 Cup (16 tbs)
 Vanilla2 Teaspoon
 Cake flour/7/8 cup sifted all purpose flour1 Cup (16 tbs)
 Baking powder1 Tablespoon
 Milk1⁄2 Cup (8 tbs)
 Ground almonds4 1⁄2 Ounce (1 Cup)
 Water3 Cup (48 tbs)
 Sugar2 Cup (32 tbs)
 Lemon slices2
 Whipped cream1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
 Fresh strawberries6 , marinated in greek brandy

Nutrition Facts

Serving size: Complete recipe

Calories 5723 Calories from Fat 2258

% Daily Value*

Total Fat 255 g392.2%

Saturated Fat 140.4 g702%

Trans Fat 0 g

Cholesterol 1846.8 mg

Sodium 1697.7 mg70.7%

Total Carbohydrates 781 g260.5%

Dietary Fiber 23 g91.9%

Sugars 516.5 g

Protein 90 g180.8%

Vitamin A 144.2% Vitamin C 88.3%

Calcium 163.2% Iron 79.2%

*Based on a 2000 Calorie diet


Preheat oven to 350°F.
Butter 9x 13 inch pan.
Beat butter with sugar in large bowl until light and creamy.
Gradually blend in farina, mixing well.
Add eggs one at a time, beating well after each addition.
Blend in vanilla.
Sift flour with baking powder.
Add flour mixture and milk alternately to batter, beginning and ending with dry ingredients.
Stir in almonds and mix well.
Pour batter into prepared pan.
Smooth top with spoon or spatula to distribute evenly.
Bake until golden, about 35 to 40 minutes.
Meanwhile, combine water, 2 cups sugar and lemon slices in 2 quart saucepan and bring to boil over medium high heat.
Let boil 15 minutes.
Remove from heat.
Cool syrup slightly.
Prick cake in several places with sharp knife.
Spoon slightly cooled syrup over top.
Let cake cool completely.